My research focus is related to the flavour science of cultured meat – how to ensure the cell-based product is indistinguishable from traditional meat. I use of a host of analytical chemistry and sensory techniques to achieve this goal.
The alternative
protein ecosystem
Gemma Lyons
Researcher- Host institution: Technological University Dublin
- Position: Student researcher
- Discipline: Food science, Gastronomy, Nutritional science
- Alternative protein type: Cultivated
- Collaboration opportunities: Joint research, Providing guest lectures, Technical consultation
- Region: Europe
- Technology focus: Food safety and quality, Other, Target molecule selection
- Location: Dublin, Ireland